Rice Soup Florentine
Yield
5 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
rice, quick cooking
brown |
* |
| ¼ | teaspoon |
sea salt
|
|
| 4 ½ | cups |
water
|
|
| ½ | cup |
leeks
tops, chopped |
|
| 1 | cup |
scallions, spring or green onions
thinly sliced |
|
| 4 | teaspoons |
garlic
minced |
|
| 5 | teaspoons |
vegetable boullion
|
* |
| ½ | teaspoon |
black pepper
ground |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | cup |
spinach, frozen
chopped, thawed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rice, quick cooking
brown |
* |
| 1.3 | ml |
sea salt
|
|
| 1.1 | l |
water
|
|
| 118 | ml |
leeks
tops, chopped |
|
| 237 | ml |
scallions, spring or green onions
thinly sliced |
|
| 2E+1 | ml |
garlic
minced |
|
| 25 | ml |
vegetable boullion
|
* |
| 2.5 | ml |
black pepper
ground |
|
| 15 | ml |
olive oil
|
|
| 237 | ml |
spinach, frozen
chopped, thawed |
|
Directions
Cook brown rice with a pinch of salt in 1½ cups of boiling water for 10 minutes.
Remove from heat and set aside.
In a large saucepan, sauté leeks, scallions, garlic, bouillon, remaining salt and pepper in oil until vegetables are soft, about 10 minutes.
Add spinach, cooked rice (and any water not absorbed by rice) and remaining 3 cups water.
Heat through and serve hot.
